These stylish chocolate and mandarin cakes are a delicious finish to any dinner party.
For the mousse, melt chocolate, milk, mandarin oil, zest and sugar in a bain-marie until smooth, then cool slightly. Soak gelatin in cold water until soft, whisk into chocolate mixture until combined. Whip cream lightly, fold into chocolate mixture and chill in the fridge. Transfer to a piping bag with a 7mm plain nozzle.
For the genoise, line 4 deep rectangular lamington trays with baking paper. In a metal bowl set over a pan of barely simmering water, melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl over simmering water, beat the eggs with the sugar on high speed with electric beaters for 5 minutes, or until the mixture is tripled in volume and forms a ribbon when the beaters are lifted. Remove from the heat and fold the flour mixture and coconut into the egg mixture until the batter is just combined. Fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pans, smoothing the top, and bake the cakes in the middle of a pre-heated 170°C oven for 6-8 minutes, or until a tester comes out clean and the sponges are just cooked. Turn out and cool. Cut 36 rounds from the sponges with a 5cm cookie cutter.
For the jelly, soak gelatin in cold water until soft. Heat mandarin juice until simmering, add sugar to taste then remove from heat and add gelatin. Pour into shallow tray until only 2-3mm thick. Set in fridge, cut up into chunks to decorate the tops of the cakes.
To assemble, place one round of sponge down, cover with piped chocolate mousse, cover with another sponge round, cover with 1cm of mandarin jelly chunks, top with a freeze dried mandarin segment and drizzle with melted milk chocolate. Repeat for all 36 cakes.
This recipe has not been edited or tested by the Bake Off Food Department
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